Steps

In a large pot, heat oil until hot but not smoking. Dredge meat in seasoned flour and lightly brown meat in pan.

Add tomato puree, garlic, carrots, and mushrooms. Cook, stirring often without browning for about 5-7 min. Add the stock and bring to a boil. Turn the heat down to a gentle simmer, cover and cook in a medium hot oven until the meat is tender.

Add grilled vegetables and place pan back into oven for 5 min. Serve with corn dumplings.

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